Tipsy marmalade
Makes: 10 x 370g jars
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Tipsy marmalade
Recipe by Sarah Akhurst
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This is our food director Sarah's mum’s marmalade recipe, which she’s been making for over 40 years
Makes: 10 x 370g jars
Prep time: 45 minsTotal time:
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Nutritional information (10g)
Calories
23Kcal
Fat
0gr
Saturates
0gr
Carbs
6gr
Sugars
6gr
Fibre
0gr
Protein
0gr
Salt
0gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
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Ingredients
- 1kg Seville oranges
- 1 lemon
- 2kg granulated sugar
- 75ml Drambuie
Step by step
To store
Unopened jars keep for at least 12 months in a cool dark place. Once opened, marmalade can be stored in a kitchen cupboard rather than needing to be kept in the fridge.
- Cut the oranges and lemon into eighths and remove the pips to a bowl. Fill a jug with 1 litre of water. Put a quarter of the fruit in a food processor with some of the water and blitz until almost puréed, with just small pieces of peel. Transfer to a preserving pan and repeat until all the fruit has been blitzed. Add the remainder of the water to the pan and then add another litre of water as well. Put the pips in a square of muslin and tie the ends to create a little bag. Secure one end to the pan handle, making sure the bag with the pips is submerged under the liquid. Bring to the boil and then simmer for around 1 hour. Put a few small plates or saucers in the fridge to chill.
- Remove the bag of pips, squeezing it against the pan with a wooden spoon as you remove it to make sure you have got all of the pectin from the bag. Add the sugar to the pan, stirring over a low heat until the sugar has dissolved. Bring to a rolling boil and boil for around 15 minutes.
- To check the marmalade is ready, remove a plate from the fridge and spoon on a little marmalade. Leave to cool then touch with your finger; if the marmalade has formed a slight skin that wrinkles, it is ready to remove from the heat. If not, continue to boil for a further few minutes and test again. When ready, remove from the heat and add the Drambuie. Stir well and set aside for 20 minutes – this stops the peel from floating to the top when bottled.
- Divide between 10 sterilised jars using a ladle (and a jam funnel if you have one) and top each jar with a wax disc. Seal and leave to cool completely before labelling and storing in a dark, cool place.
